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    Misc: Matchstick Parsnips and Carrots

    Source of Recipe

    Cooking Light, Nov/Dec 1993, page 152

    List of Ingredients

    1 1/2 cups water
    1 1/2 tablespoons margarine
    1 tablespoon sugar
    1 tablespoon lemon juice
    3/4 teaspoon salt
    6 cups julienne-cut parsnips -- (2-inch)
    6 cups julienne-cut carrots -- (2-inch)
    1/3 cup chopped fresh parsley

    Recipe

    Combine first 5 ingredients in a Dutch oven; stir well. Add parsnips and carrots; toss well. Place over medium heat; cover and cook 10 minutes. Uncover and cook an additional 10 minutes. Yield: 6 servings

 

 

 


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